Paul Wetzel, visionary charcutier of Gramercy Tavern — Danny Meyer’s pioneering, Michelin-starred seasonal restaurant in Manhattan — is like a troubadour of cured meat, traveling from town to town to share the ancient art, listening and learning as he goes. “I’ve gotten to the point at Gramercy that I have a strong team that supports […] The post Paul Wetzel, Sous Chef and Visionary Charcutier of Gramercy Tavern appeared first on HERITAGE FOODS USA.